Recipe by JOBARBARA
"My husband does not like tomato sauce, so this is a delicious alternative. Spicy sausage gives it a kick!"
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spicy pork sausage
1 (10 ounce) package
frozen chopped spinach, thawed and drained
1 (16 ounce) jar
ground black pepper
shredded Cheddar cheese
1 (15 ounce) container
grated Parmesan cheese
egg, lightly beaten
3/4 (16 ounce) package
no-boil lasagna noodles
shredded mozzarella cheese
This is absolutely fantastic! BUT - there's no way there's enough sauce to hande three layers of noodles. It needs at least half again as much sauce if not twice the amount of sauce. I ended up adding a couple tablespoons of heavy cream between the layers and only used two layers of noodles. The flavor is amazing, though!!! I'll definitely be making this again.
This was ok...I am not sure what overwhelmed me about it. I think I would skip the cheddar (and only use 1 cup as suggested by others) and just do the mozzerella instead. I also added a minced clove of garlic to my sausage...yummy. This is for SURE a filling meal!!!
Very good and different from the norm. Made some changes to this one, I used all Mozz instead of cheddar, used around two jars of alfredo sauce, mixed in a can of diced tomatoes drained and a can of mushrooms drained to the ricotta mixture. YUMMY!
Excellent, although you may need to add more milk or cream to the sauce to keep the noodles moist enough. I also added roasted red peppers, which were tasty.
I used regular lasagna noodles and soaked them in hot water for about 15-20 minutes. I had cottage cheese (16 oz.) so I used that instead of ricotta. This is really good with added fresh mushrooms (saute in a little butter, garlic & a pinch of salt). I also doubled the cheese on top. Great recipe! Thanks for sharing.
Good, like another reviewer said, the jarred sauce in combination with the sausage was fairly salty. I did change the recipe based on others' reviews. I used turkey Italian sausage. I also sauteed sliced button and cremini mushrooms, minced garlic and mixed them with the sausage and alfredo sauce. Instead of extra jarred sauce, I used an equal amount of milk and 1 TB unsalted butter/flour roux.
I also replaced the Cheddar with mozz and I used fresh spinach, wilted, squeezed of water and chopped, mixed in with the cheeses.
I baked 35 min with the foil on, 10 min with the foil off to brown the cheese on top.
Because of the saltiness, I think next time, I'll use 1/2 sausage 1/2 ground beef or turkey. Also, I'll add a little ground nutmeg to the alfredo...
this is really yummy, I added a second jar of alfredo sauce and a little more sausage because I had some extra, and used about 5oz of fresh spinach.
Wow! this was incredible! I can't say enough about the heavenly taste!. The cheese mixture did not cover evrything, but cheese melts. I just tried to evenly distribute the mixture and it came out perfect. I followed the recipe except that I bought mushroom alfredo sauce. Yum! Next time I may add some canned mushrooms. AMAZING flavor!!
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage Spinach Alfredo Lasagna
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 300
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